Thai Drunken Noodles Recipe (Pad Kee Mao)
Published September 16, 2024. This post may contain affiliate links. Please read my disclosure policy.
This drunken noodles recipe is loaded with chicken and vegetables in a zesty sauce, making it an incredible 30-minute meal. You will love how easy it is to make and how flavorful it is.
We are all about quick weeknight meals, and if you are, too, then you should absolutely check out my grilled pork tenderloin and chicken piccata.
Drunken Noodles
Drunken noodles, formally known as Pad Kee Mao, are a savory and spicy dish of rice noodles, vegetables, and peppers in an oyster sauce-based sauce. Pad Kee Mao translates to “stir-fry drunkard.” It was said that the recipe was so spicy that it would sober up a drunkard. Since I’m a bit weak regarding spice, my version is much milder.
The main vegetable ingredients in this recipe can be altered to suit your tastes and what’s in season.
Ingredients and Substitutions
- Oyster Sauce – This savory oyster-based sauce is a staple in this recipe and Asian cuisine.
- Dark Soy Sauce – Much more concentrated than regular soy sauce and richer in flavor.
- Light Soy Sauce – Any typical soy sauce will do.
- Fish Sauce – A fish-based sauce that adds much flavor to this and many traditional Asian dishes.
- Brown Sugar – Light or dark brown sugar will do, and you can also substitute regular sugar or honey.
- Noodles — Wide or extra-wide rice noodles are traditionally used. However, thinner rice noodles may also be used.
- Oil – Any neutral flavored oil will work.
- Chicken – You can use boneless, skinless chicken breasts or thighs.
- Onion – Red, yellow, white, or sweet onions can be used. Green onions and garlic cloves are also used.
- Chiles — This dish uses dried Thai chiles. The chiles have varying degrees of spice, and you can use any of them.
- Ginger – Fresh, finely grated ginger adds bright, lemony flavors.
- Corn – Baby corn is a traditional ingredient in pad kee mao.
- Basil – Thai basil is most authentic, but regular fresh basil will work
How to Make Drunken Noodles
Stir together all ingredients in a bowl until combined and set aside.
Add the rice noodles to a large pot of lightly simmering water, turn the heat off, and let them cook in the water for 5-7 minutes.
In the meantime, stir-fry thin-sliced chicken in a wok over high heat in oil for 2-3 minutes or until browned and cooked throughout. Set the cooked chicken aside on a plate.
Stir-fry the vegetables in the wok over high heat with more oil for 1 to 2 minutes or until lightly browned.
Add the chicken, baby corn, Thai basil, drained noodles, and sauce back in, stir until combined, and serve.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten right after cooking.
How to Store: Cover and keep in the refrigerator for up to 4 days. This recipe will not freeze well.
How to Reheat: Add the desired amount of drunken noodles to a hot wok with a ¼ cup of chicken stock or water and cook for 2-3 minutes or until hot.
chef notes + tips
- I used mild dried Thai peppers because I can’t handle spice very well, but if you want to keep things zesty, fresh Thai peppers will do just great. If you want just a bit of heat, try using some julienne jalapeños.
- If you can’t get dark soy sauce, then use all regular or light soy sauce.
- For the oil, I like to use avocado or sesame oil.
- Substitute the fresh garlic with a 1/2 teaspoon of granules or powder
More Quick Recipes
Video
Thai Drunken Noodles Recipe (Pad Kee Mao)
Ingredients
For the Sauce:
- 1/3 cup oyster sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce
- 3 tablespoons water
- 1 ½ tablespoons packed light brown sugar
For the Noodles:
- 16 ounces wide rice noodles
- 3 tablespoons cooking oil
- two 7-9 ounce thinly sliced boneless, skinless chicken breasts
- ½ peeled thinly sliced yellow onion
- 8 dried mild Thai chiles
- 4 thinly sliced green onions
- 4 finely minced garlic cloves
- 1 teaspoon finely minced fresh ginger
- 2 15- ounce cans drained baby corn
- 1 ½ cups Thai basil
Instructions
- Sauce: Whisk together all of the ingredients in a bowl until combined and set aside.
- Noodles: Add the noodles to a large pot of lightly simmering water and add in the noodles, turn the heat off and let stand for 8-10 minutes or until cooked. Drain and set aside.
- In the meantime, add 2 tablespoons of oil to a wok over high heat, and as soon as it begins to smoke add in the chicken and spread it around the wok to brown. Cook for 2-3 minutes then stir-fry until lightly browned and cooked through and set aside.
- In the same wok over high heat add in the remaining 1 tablespoon of oil and stir-fry the onions and chiles for 1 to 2 minutes or until lightly browned.
- Next, add in the green onions, garlic, and ginger, and stir-fry for 1-2 minutes.
- Add in the cooked chicken, baby corn, Thai basil, noodles, and sauce, and mix until combined. Serve.
The finished product is simply delicious! I would make some changes the next time, though. I found the rice noodles needed more time than 7-8 minutes and need to be stirred a bit so as to not stick together. I found the ratio of chicken to noodles to be somewhat off, at least for me. I would use less noodles, say 12 oz and increase the chicken to 1-1/2 lbs. The thin-sliced chicken seemed to get lost in the 16oz of noodles. But the finished product was great and the sauce was a home run. I used Italian basil and it was lovely! This is a go-to recipe for me! Thanks Billy….
Thank you!
One of my family favorite Asian dishes. I use fresh Thai Peppers to add a bit more heat….so good!
This one is a keeper. I’m happy that I doubled the quantity of sauce. It went together quickly.
appreciate you trying it.
Yes I made this dish, the only thing I changed was I added more vegetables. My husband ate 2 plates. We both thought it was great. The question I have is, I want to make it with beef. Is there anything different I need to do or add?
just use beef!
I have eaten Drunken Noodles at countless restaurants over the years. After watching the video, and following instructions even taking care with julienne the veggies, I have to say it was an incredible result The flavor was hands/down the best. My husband adored it! Thanks for all you do Chef Billy!
Great recipe. If not cooking for children you could boost garlic and peppers. I could not find dark soy sauce, so made my own with soy sauce, a little molasses and a little brown sugar reduced for a few minutes. Next time I will make double the sauce and save half for leftovers. The sauce all gets sucked up into the noodles in the fridge. I found the sauce a little salty, so added a little miso, but will not do next time. It was not salty in the dish at all.
Thank you Chef Billy that’s a yum 😋 recipe 😁😋🤩😍
So excited to see this recipe. I order it at a restaurant for lunch. I’m going to use fresh chilies.
So Deliciously Yummers Easy To Make 😜
What’s For Dinner Thai Drunken Noodles (Pad Kee Mao) So Easy To Make So Deliciously The Flavors Mouth Watering. Labyrinth 2019 Grenache Blanc Santa Ynez Valley This Wine 🍷 Is Better With Age. Bon Appetite 😜
Note It Was Hard To Find Thai Basil I Lucked Out Got Last Bunch At Asahi Asian Market Oxnard As It Sells Out Same Day Shipment Comes In.
thanks for giving it a shot!!
So good! Easy to find ingredients, comes together quickly,and that sauce is amazingly good.
thanks for giving it a shot!!
Thank you so much for such great recipes! I cannot eat oyster sauce and was wondering if there’s any thing that I could sub that would at least be similar? I’m guessing it would fall flat without it.
I don;t know of any, sorry.
Can’t wait to try this one. Heading to world market to get supplies
I made this and it is wonderful! Actually fairly easy to make and quick! We love Oriental food, so this will be on the menu at our home many times! Thanks Chef Billy, for another wonderful dish!
My pleasure!
We love Thai food – mostly at restaurants but I learn so much from your recipes and videos that I try things like these drunken noodles! So delicious and they turned out perfect! Thank you Chef Billy!
My pleasure!
Can’t wait to try them. Does anyone have an idea how long you can keep oyster sauce – mine is old. Thanks.
There should be a best use by date on it.
My 15 year old son just made this and let me tell you it is AMAZING!!! My 13 year old made the fried rice! 🥰😍 Blessed that my boys were able to follow this amazing recipe and watch the video!
Hi,
I love your videos. You are a great teacher! Wondering if I can sub hosin sauce for oyster.
no, unfortunately, two completely different flavors
Ironically I planned on making this and my mom happened to have Thai basil in her garden. It added a sweet flavor. Kinda like licorice. Easy and quick to make. Definitely a keeper
Hey Billy, I finally got to make the Thai Drunken Noodles recipe and added some Chinese Broccoli!!! It was absolutely delicious! I used the bird’s eye chilies, then added a little sambal to my plate. Spiced it perfectly! I follow alot of your recipes for ideas and I am glad they pop up on Facebook!!! Stay well and keep’m coming!!!
Twisty Ed Kurnick
Nice!
Looks beautiful. Mix between sweet, and spicy with basil leaves that make it tasty.
Thanks for sharing.